Chicken Stir Fry with Oyster Sauce
This Chicken Stir Fry with Oyster Sauce brings the marvelous flavors of Chinese takeout into your kitchen and is totally customizable!
The Chicken Stir Fry Sauce nails the tastes of Chinatown! Now it’s easy to make stir fry at home.
Why You’ll Love this Stir Fry Recipe
Growing up, my first exposure to “Asian” food was my mom’s Egg Foo Yung. A can of veggies, including bean sprouts, was fried up with eggs and soy sauce. Not exactly gourmet, but we loved it as kids. Years later, we went with a big group of physicist families to Lum’s in Aspen, Colorado, where we drank black tea, ate won ton soup, egg rolls, and more until we finished the meal with fortune cookies. That was our first foray into more traditional Chinese dishes.
- When I first tried this Chicken Stir Fry with Oyster Sauce recipe from Pam Anderson’s The Perfect Recipe (affiliate link), I knew I found a dish I would make over and over again.
- This entree may not be authentic at all, but it reminded me of the Chinese restaurant food I grew to love during our summers in Aspen and our time exploring Vancouver’s Chinatown during our year abroad. The flavors were spot on!
- Stir fry recipes are perfect dinners on busy days.
Frequently Asked Questions
What are the Key Points to Remember when making Stir Fries?
The first key is to use a hot pan and cold oil. Next, cook the meat first. And finally, remove the meat before cooking the vegetables so it remains juicy and tender.
What Can You Add to Stir Fry for more Flavor?
If your stir fry still needs more flavor, consider adding broth, herbs, garlic, ginger, citrus zest, or soy or oyster sauce to pep it up.
What Can You Serve with Stir Fry?
Steamed rice is essential, but you can also serve fried rice or even quinoa instead. Other ideas include Wonton Soup or Sweet and Sour Soup, Egg Rolls or Spring Rolls, or Chinese Dumplings.
Tips for Making Stir Fries
- Prep your ingredients early in the day. Cut your vegetables and keep them in the refrigerator until you’re ready to cook.
- Make your sauces ahead of time, too.
- Then when it’s dinnertime, it will take 30 minutes or less to finish your stir fry.
- Change out the vegetables to what your family enjoys.
- Add the vegetables that take longer to cook, like carrots, first so they will be tender at the same time the other vegetables are tender.
- If you want to cut thin slices of chicken or beef, try freezing it first. It will be much easier to cut!
- Use beef or shrimp instead of chicken. Note that these selections won’t need to cook as long as chicken.
How to Make
- For this healthy chicken stir fry, you can utilize different veggies and protein, but I like to use cabbage, red bell pepper, broccoli, mushrooms, and chicken. But I shook up the mix as I had fresh asparagus in the refrigerator, plus I humored the picky hubby by not adding mushrooms.
- Have your vegetables cut into similarly sized pieces so they finish cooking at the same time. This also applies to the chicken pieces.
- Use a neutral cooking oil with a higher smoke point. Peanut oil works well as does canola oil. Do not use olive oil.
- Cook in batches so the mixture fries instead of steams.
Packed full of vegetables and lean meat, this healthy entrée allows room for a sweet bite after dinner. Always a bonus!! I hope you’ll add this Easy Chicken Stir Fry to your menu soon.
You May Also Like:
- 15-Minute Shrimp, Snow Pea, and Ginger Stir Fry from A Beautiful Plate
- Orange Chicken from The Noshery
- Spicy Garlic Pork Stir Fry from Nutmeg Nanny
- Beef Broccoli Stir Fry
- Beef Bulgogi
- Asian Beef with Peppers
- Chicken, Bell Pepper and Broccoli Stir Fry
- Shredded Chicken Lettuce Wraps
Chicken Stir Fry with Oyster Sauce
This better than take out recipe is adapted from The Perfect Recipe by Pam Anderson
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced
- 1 tablespoon soy
- I tablespoons dry sherry
- 1 1/2 pounds vegetables cut approximately the same size as chicken (I used snow peas, asparagus, red bell pepper, carrots)
Sauce:
- 2 tablespoons oyster sauce
- 3 tablespoons dry sherry
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Steamed rice
Instructions
- Toss chicken with soy and sherry and set aside.
- Meanwhile, heat some salted water in a large saucepan. Blanch and hard vegetables (like carrots, broccoli) till softened slightly. Remove from water and set aside.
- Prepare sauce by combining all ingredients. Set aside.
- Heat one tablespoon of the vegetable oil in a large saute pan or wok. Cook half the meat, and remove to a serving dish. Add another tablespoon of oil and cook the rest of the chicken. Remove.
- Add the last tablespoon of oil and add the garlic and ginger, then add the soft vegetables, and stir fry till tender crisp. Add blanched vegetables and chicken.
- Add sauce and stir to coat all pieces. Add the cornstarch mixture and cook till juices thicken.
- Serve with steamed rice.
Notes
You may use beef instead. And swap out any of the vegetables for your favorites.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 542Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 116mgSodium: 497mgCarbohydrates: 39gFiber: 8gSugar: 6gProtein: 47g
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53 Comments on “Chicken Stir Fry with Oyster Sauce”
BF loves stir frys and I love mixing it up for him. This one sounds like an instant win in our house. Thank you for the inspiration!
This does look healthy and delicious.
This looks so good. I want to get that cookbook in a big bad way. I love stirfry. I should probably make it more.
Sounds like a healthy and fresh meal. Perfect for me right now as I’m curbing some of my gluttonous ways. 😉
Love the simplicity of this dish – but the list of ingredients and your photos say that it tasted awesome:)Beautiful presentation too,as always!
This is so beautiful! Are my winter eyes weary? Or do I just know a gorgeous stir-fry when I see it? My daughter goes to Iowa City in a few days to check out a graduate program…it’s the 2nd best one in the nation – and just a few hours away…
I love oyster sauce dish and this is a really quick and delicious meal with veggies, meat, and carb! Maybe I’ll make this tonight as my husband doesn’t need dinner and I’m still sick to make several meals… Thanks for the great inspiration today!
This looks delicious – light and colourful. Perfect!
Stir fry is a favorite in this house, whether with chicken shrimp or beef, we love it. This recipe is a great mix of veggies and flavors, healthy and yummy, who can ask for more!
Lovely recipe Liz!I love these Asian preparations, so easy and quick.I make them at least once a week.Will be making this very soon 🙂
It sounds light and delicious. I make stir-fries all the time. They are such a wonderful way to include more vegetables into our diet.
I see we have more in common than chocolate. When we’re not indulging in chocolat we try to balance it with stir-fries. Yummy recipe!
Liz, this is a terrific dish! I’d have to substitute the oyster sauce with soy because of allergies, but before I DID have allergies – I LOVED oyster sauce! No wonder you love this – it’s a terrific recipe!
I was checking my Foodbuzz inbox and totally had to laugh out loud. This IS proof that you guys don’t live on chocolate at Chez Lizzy! 🙂
Such a fresh and colorful dish…perfect for the after holidays over loads 🙂
Great meal. We love stir frys.
I make something similar but without oyster sauce. The gluten issue. But still it tastes great with sherry and soy sauce.
i eat stir fries all the time. they are so easy to make!
Yum! This looks delicious and healthy too. I’ve been craving Asian cuisine lately, and this is just calling my name. Lovely job, Lizzy!
Hi Liz,
I love stir fry and this recipe looks so good. My favorite is you have added oyster sauce. Must taste yum!!!
oh i loooved this recipe!! Healthy and Delicious meal!! I would love to try this 🙂
I already printed this and can’t wait to try it. It’s so quick and easy to put together and any leftovers are delicious too. Love healthy recipes like this one!
I love anything that has oyster sauce…and this one looks delicious.
Hope you are having a great week Liz 🙂
This sounds very Yummy! You are making me so hungry right now. I will have to add this to my recipe book. Thanks for sharing!
What a vibrant-colored stir fry. Oyster sauce is one of my favorite Asian ingredients–I know it’s loaded with salt, but I just can’t resist it!
You are too funny! I love this! Simple, great flavors. I haven’t tried oyster sauce so this may be my perfect opportunity. Great recipe!
Sounds awesome, never tried oyster sauce and sherry. Surprised it wasn’t a truffle recipe:)
Love stir-fries! This dish looks delicious.
Tehehehe! But I love “imagining” that all you eat is chocolate. This looks so delicious. I bet you can candy this…somehow 😉
Nothing like a good, healthy stir-fry with beautiful vegetables 🙂 looks tasty!
I love oyster sauce and sesame oil. This is my kind of stir fry!
I adore a good stir-fry! I’ve never tried oyster sauce though. 🙂
This is just the kind of recipe I love to do because it is great tasting, flavorful and since I am on my own I get great leftovers. I used oyster sauce a lot too in my Asian cooking.
This could be my Chinese New Year dinner! I love oyster sauce (even though Mr. Rosemary will peak in the pantry and say “what’s this for?”)
(Love the plate!)
I love a good stir fry and this sounds tasty.
I love cooking with oyster sauce. it has the perfect balance of salty and sweet! This looks great
Hi Lizzy, I stopped by three blogs today and there you were, ahead of me. I don’t know how you do it all! Anyway, I adore this recipe and it’s versatility. Sounds like many different vegetables can be substituted and that makes a good go-to recipe for busy families. Thanks!
Hha! We were both thinking peas & oyster sauce today but you add sherry to ours 😉
Sounds so tasty!
Your veggie selection is always my got-to blend for stir fry! We truly are kindred spirits 😀 Your stir-fry is very tempting!
I love the use of oyster sauce! I’ve never used it before. This looks great, Liz!
I always have a difficult time with asian flavors, but this recipe looks really simple and I think I have everything (minus the oyster sauce). Adding it to the list of recipes to try. Thanks!!
They stir fry looks wonderful, with all the veggies and the sauce. We have stir fry a lot, because they are a great way to eat your veggies.
All my favorite ingredients in there. I love stir-fry. Looks mighty tasty.
Love all the veggies in your dinner, I think that’s my favorite part of a stir fry! I decided to make your peanut butter layered truffle brownies this weekend for the press box goodies I make for all the SF 49er home games, I think they will be perfect!(it was hard to pick one brownie recipe from your collection, they all look so good)
A quick and delicious stir-fry. I like oyster sauce.
look absolutely yummy dear but I have to say I die with your brownies yesterday (lol)
Stir frys are a favorite around here, so I know we would enjoy this recipe! Also, I like the fact that you can customize it according to your preferred veggies. Thanks for sharing this one Liz and have a great day
We love stir frys eat them often as they are quite a time saver to come home to a delicious meal! this is perfect!
looks yummy!
Oh my — this looks like my kind of dish, Liz. I would be satisfied with this without the brownies, but my family wouldn’t. Lovely pictures — terrific meal!
Oh yes, very Asian and what more can I see. Feels good that you are have ventured into Asian cooking. Nice and I like the ending of the recipe which is “Serve with steamed rice”. I am actually grinning in joy for the splendid recipe and seeing the word rice.
My son recently discovered Chinese and he loves it! He even eats with chopsticks can your believe it? i am keeping this to try, it looks delicious!
Such a simple but perfect recipe!